Pistachio Muffins

1 1/4 Cup Pistachio Nuts (finely chopped)

2 Cups Cake Flour

3/4 Cup Granulated Sugar

1 Tbs Baking Powder

3/4 tsp Salt

1 tsp Cinnamon

2 Eggs Room Temperature

2/3 Cup Milk

1/2 Cup Vegetable Oil

1 Tsp Almond Extract

1 Tsp Vanilla Extract or Vanilla Paste

1-2 Tbs Sugar in the Raw for topping (you can also use granulated sugar)

Extra Chopped Pistachios for topping, about 1/3 cup

1. Preheat oven to 400ºF and line a 12 hole muffin pan with liners, set aside pan.
2. Use a small food processor to process the pistachio nuts finely with a few larger pieces, or use a knife to chop nuts as finely as you can.
3. In one large bowl, add together the cake flour, Finely chopped pistachios, granulated sugar, baking soda, salt, and cinnamon. Whisk together until well combined, then set aside.
4. In another bowl, add together the eggs, milk, vegetable oil, almond extract, and vanilla extract or paste and whisk together until all is combined.
5. Add wet ingredients to the dry and whisk together until all dry ingredients are well combined- but don't over mix!
6. Divide the batter into the 12 lined muffin tin and sprinkle extra chopped pistachios and sugar in the raw on top of each muffin.
7. Bake for 16-19 mins until well risen and golden. To check if they are baked through pierce with a toothpick, if it comes out clean they are done.
8. Take out of oven and let cool for 2-3 mins in muffin pan and then remove and place on a wire wrack to cool fully. Enjoy!

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